Title Participants Abstract "Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach" "Leonardo Mulargia, Elien Lemmens, Kurt Gebruers, Peter Goos, Arno Wouters, Jan Delcour" "An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25-30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio." "Modulation of hen egg white protein techno-functionality by amyloid formation" "Anja Vananroye, Paula Moldenaers, Joost Schymkowitz, Frederic Rousseau, Jan Delcour" "Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization" "Bart Goderis, Jan Delcour" "Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation" "Julie Van de Vondel, Frederik Janssen, Arno Wouters, Jan Delcour" "Components of wheat and their modifications for modulating starch digestion: Evidence from in vitro and in vivo studies" "Jan Delcour" "Impact of potato starch structural transitions on microstructure development during deep-frying" "Isabella Maria Riley, Pieter Verboven, Bart Nicolai, Jan Delcour" "Impact of chitosan and/or transglutaminase treatment on the colloidal stability and air-water interfacial properties of gliadin based nanoparticles" "Katarzyna Kaczyńska, Arno Wouters, Jan Delcour" "Promotion of starch retrogradation by enzymatic elongation of amylopectin chains does not reduce glycemic responses: a randomized cross-over clinical trial" "Jan Delcour, Kristin Verbeke" "The molecular structure of amylopectin (AP) governs the propensity of its chains to re-associate into crystalline arrangements after starch gelatinization. Amylose (AM) crystallization and AP re-crystallization (i.e. retrogradation) decrease starch digestibility. The aim of this work was to enzymatically elongate AP chains using an amylomaltase (AMM, i.e. 4-α-glucanotransferase) from Thermus thermophilus to promote AP retrogradation and to investigate the impact thereof on in vivo glycemic responses in healthy subjects. Participants (n = 32) consumed two oatmeal porridges (containing 22.5 g available carbohydrates) prepared with or without the enzymatic modification and stored at 4 °C for 24 h. Finger-prick blood samples were taken fasting and at intervals during 3 h following test-meal consumption. The incremental area under the curve (iAUC0-180) was determined. The AMM was very effective at elongating the AP chains at the expense of AM, resulting in increased retrogradation capacity upon storage at low temperature. Nevertheless, postprandial glycemic responses were not different after consumption of either the AMM modified oatmeal porridge or its unmodified counterpart (iAUC0-180 = 73 ± 30 vs. 82 ± 43 mmol min L-1, respectively; p = 0.17). Unexpectedly, promoting starch retrogradation by selectively modifying its molecular structure did not result in reduced glycemic responses, challenging the notion that starch retrogradation negatively impacts glycemic responses in vivo." "Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice" "Jan Delcour" "Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems" "Thibault Godefroidt, Rob van der Kant, Elien Lemmens, Lomme Deleu, Kurt Gebruers, Joost Schymkowitz, Frederic Rousseau, Jan Delcour"